Effect of jujube pulp on acid- and rennet-induced coagulation properties of milk

ABSTRACT: Milk coagulation is an important step in the production of fermented dairy products such as yogurt and cheese. Jujube is gaining popularity and acceptance as a food ingredient. In China, jujube yogurt is popular among consumers. However, there is limited information on the effect of jujube...

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Bibliographic Details

Published in:	Journal of Dairy Science
Main Authors:	Fang Wang, Wanning Fan, Guoying Qi, Huan Liu, Xiuli Ma, Xuemei Sun, Junke Li, Hansheng Gong
Format:	Article
Language:	English
Published:	Elsevier 2024-07-01
Subjects:	jujube coagulation kinetics acid rennet
Online Access:	http://www.sciencedirect.com/science/article/pii/S0022030224000791